Mexican beef soup

Serve this Mexican-inspired beef soup with a dollop of sour cream and sprinkle of oregano.

The ingredient of Mexican beef soup

1. 2 tablespoons olive oil
2. 500g Coles Australian Gravy Beef, cut into 2cm pieces
3. 1 brown onion, thinly sliced
4. 4 long red chillies
5. 2 garlic cloves, crushed
6. 1 tablespoon smoked paprika
7. 2 teaspoons cumin seeds
8. 2 teaspoons ground coriander
9. 4 oregano sprigs
10. 400g can crushed tomatoes
11. 3 cups (750ml) beef stock
12. 1 large green capsicum, seeded, cut into thin strips
13. 2 large potatoes, peeled, chopped
14. Sour cream, to serve
15. Oregano leaves, extra, to serve
16. Lime wedges, to serve

The instruction how to make Mexican beef soup

1. Heat half the oil in a large deep saucepan over medium heat. Add the beef and cook, stirring, for 5 mins or until browned. Transfer to a heatproof bowl.
2. Heat the remaining oil in the same pan. Add the onion and cook, stirring, for 5 mins or until softened. Add the chilli, garlic, paprika, cumin, coriander and oregano. Cook, stirring, for 1 min or until fragrant.
3. Add the tomato, stock and 1 1/2 cups (375ml) water. Bring to a simmer. Return the beef to the pan. Reduce heat to low. Cook, covered, for 1 hour 20 mins. Add the capsicum and potato. Cook, covered, for 20 mins or until vegetables and beef are tender.
4. Top the soup with sour cream and sprinkle with extra oregano. Serve with lime wedges.

Nutritions of Mexican beef soup

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